Prep Time : 10m
Cooking Time : 40m
Servings Number : 4 - 6 people
Give scallops gratin an upgrade with the finest Spring vegetables. This dish is normally served in France as an entrance, with leek and button mushrooms, but we gave it a twist with morel mushrooms and green asparagus. It makes for a cosy dish, and is best served with a salad.
Ingredients
- 6 scallop shells
- 18 scallops
- 250g morel mushrooms, chopped
- 250g green asparagus, peeled & chopped
- 1 shallot
- 90g butter
- 50cl milk
- 50g flour
- 1 pinch of nutmeg
- Panko breadcrumbs
- Salt & pepper
Method
- Clean the scallops, rinse and drain on a paper towel.
- Add green asparagus to a boiling pot of salted water and cook for 4 minutes.
- In the meantime, fry shallot and morels in a pan with 20g of butter for about 3 minutes.
- Remove the shallot and morels from the pan, add 20g of butter, and fry scallops for about 2 minutes. Add 4 tablespoons of the asparagus’ cooking water, let evaporate for about 1 minute then turn off the heat.
- Preheat the oven at 210 °C.
- Melt 50g of the butter in a saucepan, add the flour and stir with a wooden spoon. Pour in the cold milk and season with salt, pepper and nutmeg. Heat, stirring constantly, until you have a thick bechamel sauce.
- Divide the vegetables and scallops between the 6 shells, cover with bechamel sauce and sprinkle with breadcrumbs. Place in the oven for 15 minutes and serve straight from the oven.